Here’s an idea inspired by a recipe I found @foodandwine for anchovy butter on lamb steaks. If you love salty, umami-rich anchovies like me, it sounds really good, right? I immediately thought, how about anchovy butter garlic bread, or anchovy butter crostini? After making the first batch of anchovy butter crostini, I decided they needed something fresh and tangy to balance the salty richness of the butter... a simple refreshing tomato-basil salsa with olive oil and tangy vinegar hit the spot. If you hate anchovies but are ok with tapenade, you can use this same tomato-basil relish as a garnish for Crostini with Tapenade. Or better yet, you can serve your guests Two Kinds of Crostini with Tomato-Basil Salsa. (*Note: see below for Tapenade Crostini with Tomato-Basil Salsa)

Make 2-3 crostini appetizers each for each guest.

Anchovy Butter:

• 6 to 8 oil-packed anchovy fillets, drained

• 1 medium garlic clove, finely chopped

• 1/4 cup unsalted butter, at room temperature

• 3 tablespoons finely chopped fresh flat-leaf parsley, divided

• 1/2 teaspoon lemon zest

• 1/4 teaspoon paprika

Preparation:

1. Place anchovies in a small bowl, cover with cold water and let stand 5 minutes. Drain and pat dry with paper towels.

2. In a small mortar, pound anchovies and garlic to a paste. Alternatively, finely chop anchovies; using the flat side of a large knife, drag knife back and forth over chopped anchovies and garlic to form a paste. Or, use a mini-food processor or Magic Bullet to create the paste.

3. Continue using the mini-food processor, or transfer the anchovy/garlic paste to a small bowl, and stir in the soft butter, 1 1/2 tablespoons parsley, lemon zest, and paprika until combined.

4. Season with salt and pepper to taste. Set aside at room temperature. (The anchovy butter can be chilled in an airtight container up to 3 days. Leave at room temperature about 1 hour before serving.)

   https://www.foodandwine.com/recipes/pan-seared-lamb-steaks-anchovy-butter

Tomato Basil Salsa:

• 2 Roma tomatoes seeded

• 1 small garlic clove finely minced (optional)

• 2 tablespoons finely chopped fresh basil

• 1 tablespoon olive oil

• 1 teaspoon red wine vinegar

• pinch of salt- pinch to taste

• pinch of black pepper- pinch to taste

Preparation:

1. Dice the tomatoes (about a ¼ inch dice) and put them in a bowl

2. Mince the garlic and add to the tomatoes

3. Chop the basil and add to the tomato/garlic mixture

4. Add the olive oil, vinegar, salt, and pepper to the bowl and gently combine the ingredients

Make the Anchovy Butter Crostini:

Preheat the oven to 350 degrees.

1. Slicing on an angle across the baguette, make 18 slices about a ¼ inch thick. Slicing at an angle will give you oval crostini; if you want round crostinis, slice at a 90-degree angle across the baguette

2. Spread a light smear of room-temperature anchovy butter on the slices and place the slices on a sheet pan to bake in the 350-degree oven for 15 minutes or until just turning golden brown. Alternatively, you can place your sheet pan with the slices under a preheated broiler for 1-2 minutes a side, turning over once. Monitor the slices under the broiler, they will brown quickly.

3. Spoon a scant tablespoon of the tomato salsa on top of each slice and serve immediately, or serve the salsa alongside the anchovy buttered crostinis and let your guests serve themselves.

Make the Tapenade Crostini:

Preheat the oven to 350 degrees.

1. Slice the baguette as above and brush one side lightly with olive oil.

2. Bake in the oven for about 15 minutes or until just beginning to brown.

3. Spread about 1-2 teaspoons of Tapenade on the crostini and garnish with the Tomato-Basil Salsa.

   *Note: the crostinis will get soggy if you put the salsa on the slices and they sit around for a while.